Nieves Barragán Mohacho's Sabor will open January 2018

It comes after Mohacho stepped down from her role as executive chef at Barrafina​​ in Februrary after nine years, with the intention of opening a Spanish restaurant in the capital before the end of 2017.

She has teamed up with former Barrafina general manager Jose Etura for the project, which is backed by JKS Restaurants, the group behind BAO and Gymkhana.

New design​

Sabor, meaning ‘flavour’ in Spanish, will be split in to a restaurant, bar and upstairs area with an asador oven, with each space offering ‘a different taste of Spain’.

The downstairs restaurant will see seated guests share a counter with chefs, with a daily-changing seafood menu ordered by weight and prepared by an in-house fishmonger.

There will also be regional dishes from across Spain including wild rabbit empanadilla; diver-caught scallop and five jota ham consome; and Jerusalem artichoke and jamon tortilla with sage alioli.

The bar area will offer tapas and eight different Spanish gins, sherries, and vermouths from ‘Barcelona down to Jerez’.

Upstairs large sharing tables will overlook an open kitchen with a central asador oven. Suckling pig will be a mainstay on the menu, alongside octopus cooked in copper pans with olive oil and paprika; and a daily whole fish on the bone.

“José and I are very happy to finally open Sabor and share our love for Spanish cooking and hospitality,” says Mohacho.

“It’s been a long held dream for both of us and we’re very excited to introduce guests to the different flavours of our native Spain, taking them on a journey right across the country.”

The upstairs asador area will take bookings, while the downstairs bar and restaurant will be walk-in only.